Small Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Lightly grease a small (about 6-inch) round baking pan or line a small ovenproof ramekin with parchment. This recipe yields a single small cake-like portion.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly blended and aerated.

Mix wet ingredients

In a separate bowl, whisk the egg lightly, then add the melted butter, milk, and vanilla extract. Whisk until smooth and uniform.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Stir with a spatula or spoon until just combined — do not overmix. Scrape the sides and bottom to ensure no pockets of flour remain. Batter should be thick but pourable; if too stiff, add up to 1 additional tablespoon (15 ml) of milk.

Fold in optional add-ins

If using mini chocolate chips or berries, gently fold them into the batter now so they distribute evenly.

Bake

Spoon the batter into the prepared small pan or ramekin and smooth the top. Bake in the preheated oven for 18–24 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens vary; begin checking at 15 minutes.

Cool in pan

Remove from oven and set on a cooling rack. Let the small cake cool in the pan for 8–10 minutes, then run a knife around the edge and invert onto a plate (or serve directly in the ramekin).

Dust the top lightly with powdered sugar and garnish with fresh berries. Serve warm or at room temperature. If desired, split and add a small pat of butter or a spoonful of whipped cream.